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Korean Hot Pot With Dumplings

Learn how to make spicy Korean hot pot with dumplings. It’s going to be your new favorite hot pot recipe!

Korean Hot Pot with Dumplings (Mandu Jeongol) | MyKoreanKitchen.com

Today I’m sharing a popular Korean hot pot recipe called – Mandu Jeongol (만두 전골).

As with a typical Korean hot pot, it is loaded with a variety of ingredients, such as kimchi, tofu, mushrooms and green vegetables. But as you can guess from the title, the highlight of this hot pot is dumplings! It’s not just any dumplings. It’s super big dumplings, so it’s very filling!

Ultimately, you can use any quality or types of dumplings, but this time I made mine with seafood dumplings. It was filled with real squid, shrimps and so much more. And it was so delicious!

The hot pot is prepared much like Budae Jjigae (Korean army stew), but with less unhealthy ingredients.

Korean Hot Pot Recipe: Spicy Korean Hot Pot with Dumplings | MyKoreanKitchen.com

Dumpling hot pot doesn’t include SPAM, sausages or instant ramen noodles! Maybe because of that it tasted a lot lighter and healthier. Though, my husband says budae jjigae is more fun to eat because it has a bigger range of ingredients to pick and eat from.

On the other hand, my sister and I loved dumpling hot pot more because it was easier on our weight (after the fact) and tasted healthier. So if you don’t like army stew because of the high calorie count, you should definitely give this one a go.

Also, while it’s optional, I highly recommend you add crown daisy / edible chrysanthemum (ssukgat, 쑥갓). It’s sold at a Korean or Asian grocery store. (But it can be tricky to find sometimes.) Anyway, it adds a really nice fragrance and subtle but distinctive flavor to the dish. I think it’s a key to making umami rich stew!

Anyway, I hope you make this hot pot soon. It’s particularly a perfect stew on a rainy day or cold wintery weather!

P.S. If you like spicy stew, you might like these too! Kimchi Jjigae and Soondubu Jjigae (Spicy soft tofu stew)

Korean Hot Pot with Dumplings Ingredients

Ingredients for Korean Hot Pot with Dumplings, 4 Servings

Main

  • 8 (560 g / 1.2 pounds) your choice of dumplings (mandu)
  • 300 g / 10.5 ounces kimchi, thinly sliced
  • 300 g / 10.5 ounces firm tofu, sliced (about 1.5cm, 1/2 inch thickness)
  • 1 pack enoki mushrooms (200g / 7 ounces), base stem removed & stems separated
  • 1 pack oyster mushrooms or your choice of other mushrooms (200 g / 7 ounces), separated
  • 20 g / 0.7 ounces green onions, thinly sliced
  • 40 g / 1.4 ounces onion, thinly sliced
  • 4 cups vegetable stock or Korean soup stock
  • (optional) 35 g / 1.2 ounces crown daisy leaves (edible chrysanthemum), separated from the main stem
  • (optional) 1 red chili, thinly sliced

Hot Pot Sauce (Mix these together in a bowl)

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list.

How to Make Korean Hot Pot with Dumplings

1. Place the prepared ingredients in a large shallow pot. (FYI, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top, in sections.) Boil  the pot over medium high heat until rapidly boiling then reduce the heat to medium low to low. Start serving the dish as individual ingredients get ready. You may turn the heat off at any time. Serve with steamed rice.

Korea Dumpling Hot Pot | MyKoreanKitchen.com


Korean Hot Pot Recipe: Spicy Korean Hot Pot with Dumplings | MyKoreanKitchen.com

Korean Hot Pot with Dumplings

How to make spicy Korean hot pot with dumplings
4.86 from 7 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Keyword: korean hot pot, mandu jeongol, spicy dumpling soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 190kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 8 your choice of dumplings (mandu), (560 g / 1.2 pounds)
  • 300 g kimchi (10.5 ounces ), thinly sliced
  • 300 g firm tofu , sliced (about 1.5cm, 1/2 inch thickness)
  • 1 pack enoki mushrooms (200 g / 7 ounces), base stem removed & stems separated
  • 1 pack oyster mushrooms or your choice of other mushrooms (200 g / 7 ounces), separated
  • 20 g green onions (0.7 ounces), thinly sliced
  • 40 g onion (1.4 ounces), thinly sliced
  • 4 cups vegetable stock or Korean soup stock
  • 35 g crown daisy leaves (edible chrysanthemum), (1.2 ounces), separated from the main stem, (optional)
  • 1 red chili , thinly sliced, (optional)

HOT POT SAUCE (MIX THESE TOGETHER IN A BOWL)

Instructions

  •  Place the prepared ingredients in a large shallow pot. (FYI, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top, in sections.) Boil the pot over medium high heat until rapidly boiling then reduce the heat to medium low to low. Start serving the dish as individual ingredients get ready. You may turn the heat off at any time. Serve with steamed rice.

Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 190kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Cholesterol: 1mg | Sodium: 1589mg | Potassium: 297mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 22.4mg | Calcium: 55mg | Iron: 2.4mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
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Tagged with: dumplings, hot pot, spicy

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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17 thoughts on “Korean Hot Pot With Dumplings”

  1. For the mandu kimchi should I put them in uncooked? I saw ur mandu recipe said cook time 15-20 minutes but this one says 10 minutes, so I’m worried I’m missing a step for the mandu. I don’t want to undercook it and make my family sick 🤒 Kamsahamnida for the amazing recipe! Can’t wait to try it.

    Reply
  2. This is a winner! I made it tonight and received rave reviews. Very nice combination of ingredients and flavors. The hot pot sauce will be a staple in our house for this and other dishes. Thank you for the recipe!

    Reply
  3. Hi I was wondering if the hot pot sauce is a dipping sauce or the soup base? Also how much water do you add to boil the ingredients? Thank you!

    Reply
  4. We tried this recipe last night and it was delicious! The spicy level was perfect! We plan on making this again! Thank you for sharing this recipe!

    Reply
  5. This broth/soup is AMAZING. I made this for shabu shabu alone with sukiyaki and this one definitely was the winner of the night! My boyfriend loved it and we drank it as if it was water. It’s not heavy, super tasty, & perfect on its own or in shabu! Would highly recommend to anyone and everyone.

    Reply
  6. Hi Sue!

    I am a big fan of the brand nongshim Shin Ramyun. I want to experiment making my own soup base so I can add better quality noodles. I don’t know where to buy the soup base for this brand so I have the following questions:

    1. Korean Fish Sauce do you use Anchovy or Shrimp?
    2. Will this Hot Pot recipe soup base work with Ramyun?
    3. I usually add broccoli, onions and mushrooms. Any other veggies you think would be great?

    Wish I could find a place that sells the dehydrated veggie packs.

    Thanks!

    Owen

    Reply
  7. I made this for dinner tonight! My husband and I really enjoyed it. I think next time I will up all the spices (we like things very spicy). I also put in ramen, and you can never go wrong with ramen in my opinion! The mandu in it is from your kimchi mandu recipe! This is my favorite food blog. Thanks for all the tasty recipes!

    Reply
      • Yes I have been busy! My husband and I lived in Korea for a year (in Sokcho, Gangwon-do). We moved away six months ago and I miss it a lot. We found the people so kind, the food so delicious, and the quality of community and living very high. We have so much respect for South Korea and Koreans. Your blog and recipes take me back and connect me with friends and memories there. I appreciate you sharing your culture so much!

        Reply
  8. Hi Sue! This looks delicious! Do you think I could use frozen mandu straight from the freezer? Or should I thaw them first?

    Thanks 🙂

    Reply
  9. Hi Sue,
    The photo of this recipe, Mandu Jeongol, looks fantastic and I will have to try it. But will have to wait a few months to do so because in my part of the U.S. (southern Arizona), the summer is just starting and it is very hot (40-46 degrees C with no rain in sight.) Thanks for the great recipes.

    Reply
  10. Hi again!
    So many K-dramas talk about a “hot pot”. This sounds like a great recipe to try. Will let you know how it turns out!

    Reply

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